“This dish requires no skill at all. Just halve the fruit and plop them, cut side down, on a screaming hot grill pan. Leave them for a minute or so, then flip them over onto a plate, top with a dollop of creme fraiche (or yogurt) and a sprinkle of pistachios. The drizzle of pomegranate molasses makes the flavors pop, and you could substitute any really good fruity vinegar. It can be a first course, a salad, or a dessert.”- Sue of The View From Great Island food blog
- 1 ripe apricot per serving
- creme fraiche
- chopped pistachio nuts (I used roasted, unsalted, in their shell)
- pomegranate molasses or good fruity vinegar
Halve the apricots and carefully remove the pits.
Heat a grill pan over high heat for a few minutes until it is very hot.
Set the apricots face down on the grill pan and let cook, without moving, for a minute or two.
Carefully remove the fruit and set on a plate, grilled side up.
Top with a spoonful of creme fraiche and sprinkle with chopped nuts.
Drizzle the fruit with the pomegranate molasses and serve.